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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Lomo saltado


You'll need

600 gm beef bones 3 vine-ripened tomatoes, scored 2 tbsp olive oil 400 gm beef tenderloin, sliced across the grain into strips 5 golden shallots, cut into wedges 1 garlic clove, finely chopped 60 ml (¼ cup) soy sauce 2 tbsp white wine vinegar ½ aji amarillo (see note) 1 tbsp coarsely chopped coriander To serve: steamed rice

Method

  • 01
  • Preheat oven to 200C. Spread beef bones in a roasting pan and roast, turning occasionally, until golden (1 hour). Transfer to a large saucepan, just cover with water, then bring to the boil over high heat and skim the scum from surface. Reduce heat to low and simmer until well flavoured (4-6 hours). Strain stock, reserve 250ml and freeze remainder for another use. Stock will keep frozen for 3 months.
  • 02
  • Blanch tomatoes until skin splits (10-20 seconds), refresh in iced water, then peel, cut into wedges and set aside.
  • 03
  • Heat 1 tbsp oil in a wok over high heat until smoking, add beef and stir-fry until browned (1 minute). Transfer to a plate and set aside.
  • 04
  • Return wok to heat, add remaining oil and shallot and stir-fry until just tender (1-2 minutes), then add tomato and stir-fry until just tender (1-2 minutes). Return beef to pan with garlic and stir-fry until combined (10 seconds). Add soy sauce, vinegar and reserved beef stock, and stir to combine. Scatter chilli and coriander over and serve hot with steamed rice.

Note Aji amarillo chillies are hot orange-yellow chillies used in much Peruvian cuisine, available bottled from Tierras Latinas en Australia or substitute bottled jalapeños.


This stir-fried beef dish, served with steamed rice, is an example of Peru's chifa cuisine - a style of Chinese-influenced cooking developed by early Chinese immigrants using Peruvian ingredients when their usual ingredients weren't available - Peking duck served with purple corn tortillas instead of the usual pancakes, for instance. This recipe was inspired by the version served at Lima restaurant Astrid y Gastón.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Spicy shiraz.

Featured in

Jan 2013

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